(And no, I am not gluten intolerant but like many others, I feel as I get older that my joints like me better, the more gluten free I manage to eat.).

• 450 ml water
• 30 g psyllium husk powder, a.k.a. yellow flea seed shells, a.k.a. Flohsamenschalen
• 100 g buckwheat flour
• 100 g rice flour
• 100 g chickpea flour
• 40 g starch (tapioca, corn, potato, any starch will do
• 1 tsp baking powder
• 1/2 tsp baking soda (natron)
• 1 tsp salt
• 50 g pumpkin seeds or sunflower seeds
• 1 tblsp dried marjoram
• 1 tblsp kalonji

Mix water and psyllium husk powder, whisking, as it starts to gel really quickly. Set aside for 20-30 minutes.

Meanwhile, mix all the dry ingredients and add them to a large bowl. Preheat the oven to 200 °C.

Add the psyllium gel to the bowl and knead the ingredients with a mixer or your hands. It will take about 5-10 minutes for the dough to come together.

If the dough appears too wet, sprinkle it with 1-2 Tbsp tapioca flour. If it feels too dry, add a little water.

Shape the dough and press it into a an oiled baking tin (I usually line mine with baking paper as well).

Bake for 50-60 minutes.